JOSEPH L. HAYWOOD, 
Mixologist. 



MIXOLOGY; 



The Art of Preparing 

all Kinds of Drinks. 



"An All Right Book." 
Comprehensive, Simplified, Up-to-Date. 

— / 

By Joseph L. Haywood, 
Mixologist. 



PRICE, $1.00. 



1898. 

PRESS OF THE SUNDAY STAR, 
Wilmington, Del, 



19614 



Copyright 1898, 

BY 

Joseph L. Haywood. 




HAYWOOD'S MIXOLOGY. 



5 



INTRODUCTORY. 



Dear Reader — In presenting this little volume to your no- 
tice, I beg your kind indulgence for any mistakes I may have 
made in the composition of this work, knowing, of course, it 
will be subject to criticism. 

I do not know it all; none of us do, but I flatter myself that 
this product -of mine on "Mixology" reveals a little. "I war- 
rant ye," from time immemorial men have indulged in some 
particular social drink, according to the custom or manner- 
isms of their respective countries. We, the people , of these 
United States have more or less penchant for having our 
drinks mixed; hence, "Mixology." 

Whether it is advisable to refrain from all gratification of 
our appetites, or to continue the same as we have been doing, 
it is not my province to determine. I refer that question to the 
moralist; I merely contend that the desire for ''liquid refresh- 
ments" is universal. Therefore, the mixologist who concocts 
his beverages in a tasteful and artistic manner is a genuine 
public benefactor, providing he uses wholesome ingredients 
in the compounding thereof. This is precisely my object in 
introducing "Mixology" to the trade, and all those who are 
interested in the art and who can appreciate a good drink 
when it is made right (and it cannot be made otherwise if the 
instructions found herein are complied with) will find much 
help in this little book. Very truly yours, 

JOSEPH L. HAYWOOD. 



HAYWOOD'S MIXOLOGY. 



7 



SUGGESTIONS TO MIXOLOGISTS. 



Clean the top of bar first, then remove everything from un- 
derneath and place on top of bar. Scrub your work-bench 
and boxes, wash your glasses with salt 

Fill up all your liquor bottles. Get your cracked ice ready. 
Have ice water made, in case a customer comes in; this is one 
of the first things that should be attended to when the bar is 
opened. 

In mixing drinks, do not let one flavor predominate too 
much over the others; that is the great secret of mixing. And 
let me say right here, the less angostura, or other bitters you 
use in your drinks the better the drinks; one or two drops is 
sufficient for a cocktail of any kind. To insure correct pro- 
portions, always use a jigger in measuring. Serve all drinks 
in their respective glasses — that is to say, serve port wine in a 
port glass, claret in a claret glass, champagne in a champagne 
glass, etc. 

To make rock syrup take 5 lbs. of granulated sugar, one gal- 
lon of water; boil one hour; reduce if too thick; let it cool well 
before using. 

Always keep yourself looking neat and clean back of the 
bar, as appearances go a great ways. 

In the absence of fresh fruit vou may use canned fruit to 
good advantage. Use the juice for flavoring sours, punches, 
lemonades, etc. 

A customer who takes his drinks plain will appreciate fruit 
more than one who drinks fancy decoctions. Fruit is very 
nourishing and healing to the stomach. 

Always be doing something, or thinking of something to do 
when on duty. 

Your back bar and bottles should be wiped off every day to 
keep down the accumulation of dust. 



8 HAYWOOD'S MIXOLOGY. 



In buying glassware choose white as it looks much better 
when polished up. 

Never ask customers unnecessary questions, it is very an- 
noying, to say the least. 

Use tacks or shot to clean bottles. 

Peel all lemons you intend to squeeze; use peel for flavoring. 

Never throw a customer's change at him. Lay it down 
quitely and politely before him, with thanks. 

In mixing all beverages containing carbonated waters such 
as Tom Collins, soda cocktails or Rickeys, we recommend 
Krause's Seltzer and Soda as being the acme of purity. 

I do not wish to pose as a reformer, but I do not think it 
looks nice to smoke or chew back of the bar. 

One of the great secrets of success in business is to give the 
customer the same to-day you gave him yesterday, i. e., the 
same quality and quantity. 

Always let the customer think he knows more than you do. 

Avoid religious and political discussions. 

Keep damp sponge in cigar case in winter. 

Soak corks before using. 

Be polite to everybody. Say "thank you/' on receiving pay- 
ment from a customer; it does not cost anything and can't 
help but create a good impression. 

Never let customers think you are listening to their convei- 
sation, unless you know it is agreeable to them. Keep doing 
something all the time, then you will get credit for being in- 
dustrious. 



HAYWOOD'S MIXOLOGY. 



9 



PLAIN AND FANCY DRINKS. 

Ambassador Bayard. 

Large glass full fine ice, one-fifth Cognac brandy, one-fifth 
Benedictine, one-fifth Curacao, one-fifth Chartreuse, one-fifth 
Maraschino; shake well; strain into fancy glass; one drop an- 
gostura on top; serve with cherry. 

Bottled Sunshine. 

Mix in punch bowl. One bottle sauterne, one bottle oporto, 
one pint sherry, a sprig of verbena, one lemon squeezed, one 
orange, one-half pint Cognac brandy, poney of benedictine, 
large lump of ice; sweeten to taste; stir well; dress with fruit; 
serve in fancy glasses. 

Blue Blazer. 

One wine glass whiskey, one wine glass hot water, two 
large pewter mugs; mix water and whiskey together; set on 
fire; pour from one mug to the other a number of times; while 
burning then add one lump of sugar; squeeze lemon on top; 
serve in bar glass. 

Burnt Brandy and Peach. 

Small glass. One tablespoon burnt sugar; one drink 
brandy, three slices dried peaches in glass; fill up with hot 
water; stir; serve. 

Brandy Scarfa. 

Sherry glass. Two spoonsful raspberry syrup, one spoonful 
maraschino, two dashes bitters, one jigger brandy; keep liq- 
uers from blending. 

Bishop. 

Large glass. Large spoonful sugar, juice of lemon, juice of 
orange, one glass port, one-half glass of Santa Cruz, cracked 
ice; shake well; dress with fruit; serve with spoon or straw. 

John Collins. 

One-half lime or lemon, spoonful of sugar, one drink Hol- 
land gin, a little cracked ice; fill up with bottle of Krause s 
soda; stir; serve; drink immediately in order to get full aroma 
of the drink. 



10 



Tom Collins. 

One-half lemon squeezed in glass, a little sugar on a bar- 
spoon, a drink of Tom gin; mix well with Krause seltzer; two 
lumps ice; fill up with soda or seltzer; drink while foaming. 

Frappe de Frost Absinthe. 

Fill mixing glass full of cracked ice; one squirt gum, one 
and one-half jiggers of absinthe; shake well; strain into cock- 
tail glass; dash of anisette on top. 

Horse's Neck. 

Pare a good-sized lemon so that the peel will fit snugly all 
in one piece in a large bar glass so as to form a cavity; fail 1 
same with fine ice; put in a good-sized drink of brandy or 
whiskey; fill up glass with imported ginger ale to suit; stir 
slightly; serve. 

Hickeys Favorite. 

Tall, thin glass. Two lumps of ice; squeeze one-half lemon 
in glass, a squirt of absinthe, a squirt of curacao, a good drink 
of whiskey, gin, or brandy; fill up with Krause's syphon soda; 
stir; serve. 

Haywood's Pousee Cafe. 

Sherry glass. One-sixth raspberry syrup, one-sixth curacao 
(yellow), one-sixth benedictine, one-sixth chartreuse (green), 
one-sixth maraschino, one-sixth Cognac brandy, angostura 
bitters, one drop on top; set fire to brandy; squeeze lemon or 
orange peel on top while burning, which will produce a nice 
effect. 

N. B. Be careful the colors do not blend. 

Hobson's Choice. 

Large bar glass one-half full of ice, two squirts of syrup, one 
squirt of curacao, two squirts of orange bitters, one squirt of 
absinthe, one squirt of St. Croix, one jigger of whiskey, one 
squirt of kimmel; stir, strain, serve; squeeze lemon peel on 
top; dress with a little fruit or maraschino cherry. 

High Ball. 

Medium sized glass. A little lemon juice, a little cracked 
ice, a good drink of whiskey; fill up with seltzer; stir slightly; 
serve. 

Brandy, Holland gin, Tom gin, or Scotch whiskey are used 
also in making High Balls. 



HAYWOOD'S MIXOLOGY. 



ii 



Hot Scotch. — Fancy. 

Two lumps of sugar dissolved with hot water, one drink 
Scotch whiskey, a little claret; mix well; squeeze lemon peel 
on top; small spoon in glass. 

Haywood's Delight. 

Two limes squeezed, a lktle sugar, a little seltzer; mix this; 
one pony benedictine, one squirt Jamica rum, one squirt cura- 
cao, cracked ice; rill up with claret wine; shake a little; dress, 
orange, lemon, banana slices, grapes or berries in season; 
spoon, straws. 

Lallah Coolah. 

Make up a nice appolinaris lemonade, float a good-sized 
drink of whiskey on top; dress with plenty of fruit; serve with 
straw. A very cooling beverage on a hot day. 

Locomotive. 

Large glass. Yolk of one egg, one spoonful honey, one 
wine glass claret, two spoonsful oi curacao; mix well and put 
in saucepan until it comes to a boil; put in a few cloves, nut- 
meg, and serve. 

Nerve Food. 

Long glass. One fresh egg, a little sugar: mix this; one- 
third sherry, one-third port, one-third brandy; fill up with 
cracked ice; pour in good milk to fill glass; shake well, strain, 
serve: nutmeg or lemon oil on top. 

Pousse Cafe. 

Sherry glass. One-fifth raspberry syrup, one-fifth maras- 
chino, one-fifth curacao (green), one-fifth chartreuse (yel- 
low), one-fifth Cognac brandy: each cordial to be dropped 
from end of spoon to prevent intermingling; each liquer 
should show separately. It requires a little patience and skill 
to make this drink effectively. This is a great French drink. 

Pousse P Amour. 

Sherry glass. One-third maraschino, yolk of one egg, one- 
third curacao, one-third Cognac brandy; keep each separate. 

President McKinley. 

[For a Couple.] 

Large glass. Two eggs, yolks only, two jiggers Cognac, 
two squirts vermouth, two squirts maraschino, two squirts 
benedictine, two squirts curacao, one squirt orange bitters; 



12 



HAYWOOD'S MIXOLOGY. 



fill up glass with cracked ice; shake well; beat up the whites 
of eggs with a little sugar until they become quite stiff ; place 
on top of your drinks which you have strained into two fancy 
glasses. 

Ready Relief. 

The white of an egg, a little sugar, a little lemon juice, a lit- 
tle ice, a little Santa Cruz rum, a squirt of absinthe, a squirt of 
curocao; shake well, strain, serve fancy glass. 

Rejuvenator 

For What Ails You. 

Large bar glass. One tablespoonful sugar, two dashes of 
bitters, three dashes of lemon, two dashes of absinthe, one jig- 
ger brandy, one fresh egg; fill up with cracked ice; shake well, 
strain into large glass, fill up with Krause's seltzer, serve. 

Rickeys. 

Medium sized glass. One lime squeezed in bottom of glass; 
throw in the pulp of half; two lumps of ice, spoon in glass; 
pass bottle and small bar glass to customer who will help 
himself; pour in on top of lime juice; fill up with Krause's 
seltzer, stirring the while: use rye whiskey, Scotch, Tom gin, 
or Holland in making. 

Rosey Posey. 

Large bar glass one-half full of shaved ice, one egg, spoon- 
ful of sugar, two squirts of bitters, one drink of brandy; shake 
up well, strain into tall, thin glass; fill up with ginger ale; stir, 
serve. 

Satin as Pousse Cafe. 

Pousse cafe glass. One-third maraschino, one-third cura- 
cao, one-third brandy; drop a little bitters in centre of drink, 
serve. 

Soda Nectar. 

Large glass. Spoonful sugar, juice of one lemon, one-half 
wine glass port wine, one bottle soda water; stir, serve at once. 

Snowball. 

Large bar glass. One egg beaten well with sugar then a 
bottle of good ginger ale is added, stirring briskly the while. 
You can add a little whiskey to this drink if your customer 
wishes it. 

N. B. We can recommend Krause's metropole ginger ale 
as being A No. I. 



HAYWOOD'S MIXOLOGY. 



13 



San Diego. 

Large bar glass. Juice of one lime or lemon, a little sugar, 
yolk of one egg, put cracked ice in glass; one drink of ab- 
sinthe, two dashes maraschino, one drink of vermouth, one 
squirt of benedictine; shake this well, strain into fancy glass; 
beat up white of egg so as to form snow; put on top of drink; 
serve with straw and spoon. 

Sweet Rosie O' Grady. 

Large bar glass. Juice of one-half lemon, juice of one-half 
of orange, a little sugar; mix well; one squirt of curacao, two 
squirts of benedictine, one squirt of chartreuse, one squirt of 
raspberry syrup, one jigger whiskey; make it Irish, please; 
shake well; dress with ice cream and fruit; serve with spoon 
and straws. 

Sunday Star. 

Party of Four. 

Large bar glass. Juice of two lemons, two spoonfuls sugar, 
a little seltzer (Krause's), one glass brandy, one-half glass 
benedictine, two eggs (use the whites only), shake exceedingly 
well; strain into four stem glasses; fill up with sparkling wine 
(foreign or domestic), stir slightly; serve slice of orange on 
side. 

N. B. This drink is very fine when made right. 

Shandy Gaff. 

Large bar glass. Mix half Bass ale, mix half ginger ale 
(Krause's), lumo of ice; serve. 

Stone Wall. 

Use small bar glass. One drink brandy, a little ice; fill up 
with Krause's carbonated water, serve. 

Tom and Jerry. 

Large punch bowl. Take the whites of fifteen eggs, beat 
until thick and very light; beat the yolks separately until thin 
as liquid, then mix both whites and yolks together with soft 
sugar until it becomes a stiff batter: it is now ready for use. 
Place a small glass of ale on top, will keep mixture from get- 
ting hard. 

How to Serve Tom and Jerry. 

Use small bar glass or china mug. One good tablespoonful 
the batter, fill wine glass one-third full Santa Cruz rum, two- 



14 



HAYWOOD'S MIXOLOGY. 



thirds full whiskey; fill up mug with boiling water, stirring the 
while; nutmeg on top, serve. 

Trinity Chimes. 

Large bar glass two-thirds full of ice, one squirt of syrup, 
one squirt of vermouth, one squirt of orange bitters, one squirt 
of absinthe, one squirt of benedictine, one drink of gin; stir, 
strain, serve fancy stem glass; use cherry if you wish. 

Jersey Rod and Gun. 

Small bar glass. One jigger apple jack, one-half jigger 
good brandy, one spoonful sugar; fill up glass with hot water, 
nutmeg; stir, serve. 

Knocker. 

Medium bar glass. Three squirts lemon, one jigger Santa 
Cruz, one jigger brandy, one jigger apple jack, cracked ice; 
stir, serve. 

Whiskey Dip. 

Small glass one-half full Scotch whiskey, barspoon pine- 
apple syrup, cracked ice, slice of orange; stir, serve with small 
spoon. 

Cape May Bipsey. 

Small glass. One spoonful rum, three pieces orange peel, 
two dashes syrup, cracked ice, squirt of seltzer; stir, serve. 

Young Love's Dream. 

[For a Couple.] 

Mixing glass, extra size. Yolks of two eggs, one lemon 
squeezed, one spoonful sugar, one drink good whiskey, one- 
half jigger benedictine, one-half jigger maraschino, one-half 
jigger curacao, one dash calisaya; fill up with cracked ice; put 
in pony glass; cream; shake well; strain into fancy glasses; 
beat up the whites of eggs with a little sugar; place on drink; 
after straining squeeze orange peel on top. 

Forest Park. 

Long glass. Lime juice, seltzer and sugar (spoonful) ; mix 
well; one-third claret, one-third Santa Cruz, one-third brandy; 
fill up with cracked ice; shake; dress with fruits in season; 
serve with straw and spoon. 

Diarrhoea Mixure. 

Small glass. One pony brandy, one spoonful sugar; burn 
both in saucer or cup; have some slices of dried peaches in 



HAYWOOD'S MIXOLOGY. 



15 



glass; pour the burning liquid over them; a squirt of ginger, a 
little nutmeg on top; stir. Sure cure. If too strong reduce. 

Rhine Wine —Seltzer. 

Half wine, half seltzer. 

Milk and Seltzer. 

One-half milk, one-half seltzer. Always put seltzer in glass 
first. 

Philly. 

Use small bar glass. One teaspoon of sugar, one pony glass 
of brandy, one tablespoon of raspberry syrup, one pony glass 
of St. Croix rum, a few slices of lemon peel on top, cracked 
ice; stir and serve. 

Joe's Mixture. 

Use small bar glass. Small piece of apple, one teaspoon of 
curacoa,, one teaspoon of pineapple syrup, one tablespoon of 
brandy, one tablespoon of gin, cracked ice; fill up with water 
and serve. 

BOWLS. 



Brown Stout Bowl. 

One-half dozen lemons cut in slices; place in large bowl; 
one pint sherry, two quarts of stout, one pint of ale; nutmeg 
grated on top; surround bowl with ice and serve. 

Champagne Bowl. 

One nice pineapple pared and cut in slices; place in punch 
bowl; one pound sugar sprinkled over the pineapple, squeeze 
one lemon and one orange in also; let this stand for some 
hours covered, then you may add three bottles white wine, 
three bottles of champagne, one syphon seltzer; dress with 
fruit in season. 

Delaware Peach Bowl. 

Peel one-quarter of a peck of nice, firm peaches, cut into 
sections or quarters, remove pits, place peaches in large bowl, 
cover well with sugar, let this rest for about one-half a day 
then add two bottles of Hockheimer or any good white wine; 
surround bowl with cracked ice and add before serving a bot- 
tle of Mumm's and syphon of Krause seltzer. 



1 6 



HAYWOOD'S MIXOLOGY. 



Sillabub Bowl. 

One pint of cream, one bottle sauterne wine, one-half pound 
sugar, the juice of a lemon, some grated lemon peel; mix this 
well until it gets thick; ice and serve. This is a good after- 
dinner. 

Badminton Bowl. 

Medium sized cucumber cut in slices in punch bOwl, one- 
half pound sugar, a little nutmeg grated on top, bottle of 
Rhine wine or claret; stir well; add syphon of Krause seltzer 
and ice; ready to serve. 

COCKTAILS. 



G-in Cocktail. 

Use small bar glass. Three dashes of gum syrup, two dashes 
of angostura bitters, two dashes of curacoa, one wine glass of 
gin; fill one-third of fine ice, stir with sooon, strain in a glass, 
twist shred of lemon peel over the cocktail, let the peel rest on 
the glass, and serve. 

Whiskey Cocktail. 

Make the same as Gin Cocktail, using one wine glass of whis- 
key instead of gin. 

Brandy Cocktail. 

Make the same as Gin Cocktail, using one wine glass of 
brandy instead of gin. 

Fancy Brandy Cocktail. 

Make the same as Gin Cocktail, using one wine glass of 
brandy instead of gin; but moisten the glass with lemon peel 
and dip it into sifted sugar. 

Fancy Gin Cocktail. 

Make the same as Fancy Brandy Cocktail, using one wine 
glass of gin instead of brandy, and proceed in the same way. 

Japanese Cocktail. 

Use small bar glass. One tablespoon of orgeat syrup, five 
dashes of angostura bitters, one glass of brandy, one shred of 
lemon peel; fill glass with one-third ice, stir well and serve 
like Gin Cocktail 



HAYWOOD'S MIXOLOGY. 



17 



Champagne Cocktail. 

One bottle of wine to six large glasses. Put in each glass 
one-half teaspoon of sugar, two dashes of angostura bitters, 
one-half glass of brandy, one piece of lemon peel; fill with 
wine, stir and serve. 

N. B. Do not shake. See that the wine is well iced. 

Soda Cocktail. 

Use large bar glass. One teaspoon of sugar, three dashes of 
bitters, one teaspoon of brandy, one-third ice, one bottle of 
soda water; stir with spoon and serve while foaming. 

J ersey Cocktail. 

Use large bar glass. One teaspoon of sugar, two dashes of 
bitters, one teaspoon of brandy, one-third ice; fill up with 
cider, stir well, strain and serve. 

Bottled Cocktails. 

Fill quart bottle three-quarters full whiskey, one jigger 
curacoa, one jigger syrup, one-half jigger bitters, three dashes 
lemon; shake well; cut thin slices of lemon and orange peel, 
put in bottle and cork it. You may use any other liquor with 
the same good result. 

Dewey Cocktail. 

Two-thirds Scotch whiskey, one-third brandy, one squirt 
orange bitters, one squirt syrup, one-half jigger benedictine, 
glass full of ice; stir^ strain, serve with cherry. 

Mixology Cocktail. 

Mixing goblet, fill same with cracked ice, one-half jigger 
vermouth, one-half jigger kummel, two squirts of absinthe, 
three squirts of syrup, one squirt of orange bitters, one squirt 
of maraschino; stir, strain, serve with cherry or olive. 

Absinthe Cocktail. 

Goblet fine ice, one squirt of angostura bitters, one squirt of 
orange bitters, two squirts of maraschino, one squirt of cura- 
coa, one drink of absinthe; stir well, strain, serve. 

Oyster Cocktail. 

One-half dozen blue points, open with their liquor into a 
large glass, one dash tobasco sauce, one dash white vinegar, 
one pinch salt, one pinch cayenne pepper, one pinch black pep- 
per; stir all well together. Worcestershire sauce may be used 
m the absence of tobasco. 



i8 



HAYWOOD'S MIXOLOGY. 



Clam Cocktail. 

Made same way only substitute little necks for oysters. 

Imperial Cocktail. 

Fill goblet fine ice, one jigger absinthe, one squirt chart- 
reuse, one squirt orange bitters, one squirt curacoa; shake un- 
til it freezes; strain, drop a little creme de menthe in centre of 
glass and serve. 

Martini Cocktail. 

Goblet fine ice, one squirt of curacoa, one squirt of orange 
bitters, one-third jigger vermouth, tow-thirds jigger Old Tom 
gin; stir, strain, serve; twist lemon peel on top maraschino 
cherry. 

Manhattan Cocktail. 

Goblet of fine ice, two squirts of syrup, two squirts of orange 
bitters, one squirt of absinthe, one-third jigger vermouth, two- 
thirds jigger whiskey, a squirt of curacoa; stir, strain, serve 
with maraschino cherry. 

Coffee Cocktail. 

Large glass one-half full ice, one drink port wine, one drink 
whiskey, one fresh egg, a little milk; shake well, strain, serve 
in cocktail glass, nutmeg on top. 

Soda Cocktail. 

Large glass. One spoonful sugar, two dashes bitters, a lit- 
tle ice, a piece lemon peel; fill up with lemon soda (Krause's), 
stir, serve. 

COBBLERS. 



Champagne Cobbler. 

Large bar glass. Lump of loaf sugar, fill glass with cracked 
ice nearly full, fill balance with champagne, stir gently the 
while; dress with fruit in season, dash of maraschino on top; 
serve spoon and straws. 

Claret Cobbler. 

Make same way as sherry cobbler, using claret instead. 

Whiskey Cobbler. 
Large glass, Two barspoonful sugar, three squirts rasp- 



HAYWOOD'S MIXOLOGY. 19 



berry, two jiggers whiskey; fill up cracked ice, shake well, 
dress with fruit in season; serve spoon and straws. 

Sherry Cobbler. 

Use large bar glass. One tablespoon of sugar, two wine 
glasses of sherry, fill tumbler one-half with cracked ice, shake 
well, ornament with slice of lemon peel, orange, berries in 
season, and serve with straws. 

Rhine Wine Cobbler. 

Make the same as Sherry Cobbler, using Rhine wine instead 
of sherry. 

Catawba Wine Cobbler. 

Make the same as Sherry Cobbler, dissolving the sugar in 
one-half wine glass of water, using catawba wine instead of 
sherry. 

California Wine Cobbler. 

Make the same as Cherry Cobbler, using California wine in- 
stead of sherry. 

CUPS. 



Continental Claret Cup. 

Large punch bowl. One-half wine glass maraschino, one- 
half wine glass chartreuse, one-half wine glass curacoa, one- 
half wine glass Jamaica rum, six lemons squeezed, three bot- 
tles claret, one bottle sauterne, two bottles apolinaris, some 
cucumber rind, sliced lemon, orange, pineapple, mint leaves, 
sugar to taste; add a few lumps of ice, stir well, serve. 

Claret Cup. 

[For 6 Persons.] 

Use punch bowl. One quart bottle of claret, one-half pint 
of curocoa, one-half pint of brandy, juice of two lemons, one 
wine glass of vanilla syrup, one-half pint of water, slice or two 
of cucumber peel, one orange sliced, sweeten to taste with 
sugar, one block of ice, serve with ladle. 

Champ ag*ne Cup. 

Make the same way as Claret Cup, using champagne in- 
stead of claret. 



20 



HAYWOOD'S MIXOLOGY. 



Balaklava Nectar. 

[For 15 Persons.] 

Use large punch bowl. Peel two lemons and put peel in 
bowl; squeeze the lemon on them and add four tablespoons of 
sugar, press to extract the flavor, add two bottles of plain 
soda water, two bottles of champagne, two bottles of claret, 
stir, put in a block of ice, dress with fruit, and serve with ladle. 

Rumfustian. 

[For 8 Persons.] 

Use large bowl. Twelve eggs, one pint of gin, one quart of 
ale, one bottle of sherry, one nutmeg grated, a thick stick of 
cinnamon (broken), twelve lumps of sugar and the peel of 
one lemon; beat the eggs to a froth in the ale, add the gin, boil 
the other ingredients with the sherry; mix, serve while hot. 
A pleasing drink. 

Pineapple Julep Cup. 

[For 5 Persons.] 

Peel, slice, and cut up a pineapple in a bowl, add juice of 
two oranges, one gill of raspberry syrup, gill of mareschino, a 
wine glass of gin, one bottle of champagne or sparkling mo- 
selle, and cracked ice, ornament with fruit, and serve in cham- 
pagne glasses. 

CRUSTAS. 



Gin Crusta. 

Use champagne glass. Peel half a lemon in one piece as 
thin as you can, dip in sifted sugar, place inside the glass to 
cover the bottom, put in small cracked ice, then pour in one- 
half glass of gin, two dashes of lemon juice, one teaspoonful 
of sugar, three dashes of angostura bitters, stir with spoon and 
serve. 

Whiskey Crusta. 

Make the same way as Gin Crusta, using whiskey instead of 
gin. 

Brandy Crusta. 

Make the same way as Gin Crusta, using Cognac brandy in- 
stead of gin. 



HAYWOOD'S MIXOLOGY. 



21 



EGG NOGGS. 



Egg Nogg. — Ordinary. 

Use large bar glass. One egg, one tablespoon of sugar, one 
wine glass of brandy, one-half wine glass St. Croix rum, one- 
half tumbler of milk; fill tumbler quarter full of cracked ice, 
shake well, and grate a little nutmeg on top. 

Hot Egg Nogg. 

Make like Ordinary Egg Nogg, using boiling water instead 
of ice. 

A Bowl Egg Nogg for the Bar. 

Use large punch bowl. One dozen eggs, one and one-half 
pounds of fine sugar, beaten together well, two quarts of 
brandy, one-half quart of St. Croix rum, one and one-half 
gallons milk; mix well, grate nutmeg, and ornament top with 
colored sugars, cool in tub of ice and serve. 

Sherry Egg Nogg. 

Use large bar glass. One egg, one tablespoon of sugar, 
one-half wine glass of brandy, one wine glass sherry, cracked 
ice, fill with milk, shake, grate nutmeg on top and serve. 

Cider Egg Nogg. 

Use large bar glass. One egg, one tablespoon of sugar, 
cracked ice, one-half wine glass of brandy; fill with cider, 
shake well and serve. 

Common Sense Egg Nogg. 

Large bar glass. Yolk of one egg, one barspoonful sugar, 
beat up well, add a little nutmeg, one-half drink brandy, one 
dash of rum, one-half drink Maderia, some cracked ice; fill 
up with milk, shake well, strain, serve. 

FIXES. 



Brandy Fix. 

Use large bar glass. The juice of a lemon, one tablespoon 
of sugar, one tablespoon of pineapple syrup, one wine glass 
of brandy; fill the glass with ice, stir, ornament with fruit and 
berries and serve with straws, 



22 



HAYWOOD'S MIXOLOGY. 



Gin Fix. 

Make the same as Brandy Fix, using one and one-half wine 
glasses of gin instead of brandy. 

Whiskey Fix. 

Make the same as Brandy Fix, using one wine glass of good 
whiskey instead of brandy. 

St. Croix Rum Fix. 

Make the same as Brandy Fix, using one wine glass of St. 
Croix rum instead of brandy. 

Santa Cruz, same way. 

FIZZES. 



Gin Fizz. 

Use large bar glass. One tablespoon of sugar, juice of half 
a lemon, one wine glass of gin; fill the glass with cracked ice 
and seltzer water, mix and strain, and serve foaming. 

Whiskey Fizz. 

Make the same as Gin Fizz, using one wine glass of whiskey 
instead of gin. 

Brandy Fizz. 

Make the same way as Gin Fizz, using a glass of brandy 
instead of gin. 

Silver Fizz. 

Use large bar glass. The white only of one egg, four dashes 
of lemon juice, one tablespoon of sugar, one wine glass of 
gin; fill glass half full of cracked ice, shake, strain into large 
bar glasses and fill with seltzer water; mix and serve quickly. 

Violet Fizzerina. 

One-half lemon squeezed, one-half orange squeezed, a little 
sugar, squirt Krauses's seltzer; stir well, some cracked ice, one 
drink gin, two squirts of creme de violet, a small glass cream, 
shake very well, strain and serve. 

Golden Fizz. 

It is made same way as Silver Fizz, only begin with yolk of 

egg. 



HAYWOOD'S MIXOLOGY. 



23 



Royal Fizz. 

Make same way as Silver Fizz, but use whole egg in making 
your drink. 

Cream Fizz. 

Make same as other fizzes, only use a little cream and larger 
glass; fill up with Krause vichy. 

FLIPS. 



Sherry Filp. 

Use large bar glass. One tablespoon of sugar, one egg, two 
wine glasses of sherry, one tablespoon of vanilla syrup; fill 
glass with ice, shake, strain, grate nutmeg on top and serve. 

Brandy Flip.— Hot. 

Use small bar glass. One teaspoon of sugar, one wine glass 
of brandy; fill tumbler one-half full of water, place toasted 
cracker on top, grate nutmeg on top and serve. 

Brandy Flip— Cold. 

Make the same as Sherry Flip, using a glass of brandy in- 
stead of sherry. 

Manila Flip. 

Use large bar glass. One tablespoon of sugar, two wine 
glasses of old ale, grate nutmeg and ginger root, beat up an 
egg, put on fire in saucpan till quite hot (but does not boil), 
add one-half £lass of brandy, and serve in large thin bar glass. 

Whiskey Flip. 

Make same way as sherry only use whiskey instead. 

JULEPS. 



Mint Julep. 

Use large bar glass. One tablespoon of sugar, one-half 
wine glass of water, a few sprigs of fresh mint, press them well 
in sugar and water to extract the flavor; take out the mint, add 
one and one-half glasses of Cognac brandy, add cracked ice, 
shake, put the sprigs of mint in the ice with stems downwards 
so that the leaves may be above; add slice of pineapple and 



24 



HAYWOOD'S MIXOLOGY. 



orange, dash of Jamaica rum, sift white sugar on top, and 
serve with straws. 

Atlanta Ga , Mint Julip. 

Mixing glass. Take three sprigs of fresh mint, put them in 
the glass, a little sugar, a little seltzer; mash well with spoon 
or muddler, then draw out mint, fill glass with cracked ice, a 
good drink Bourbon whiskey, shake well, dress with lemon, 
orange, pineapple, put two nice sprigs of mint down side of 
glass, serve with spoon and straws. 

Rum Julep 

Make the same way as Mint Julep, adding one and one-half 
glasses of St. Croix rum instead of brandy. 

Gin Julep. 

Make the same as Mint Julep, adding one and one-half 
glasses of gin instead of brandy. 

Pineapple Julep 

Make the same as Mint Julep, adding one tablespoon of 
pineapple syrup, and add two glasses of champagne or other 
sparkling wine instead of brandv. 

Whiskey Julep. 

^.Make the same as Mint Julep, adding one and one-half 
glasses of good rye whiskey instead of brandy. 



LEMONADES. 



Baseball Lemonade. 

Large glass. One egg, one lemon squeezed, spoonful sugar, 
a little cracked ice, fill up with milk, shake very hard, serve. 

Lemonade Plain. 

Use large bar glass. Juice of half a lemon, one and one-half 
tablespoons of sugar, slice of orange, one wine glass of water; 
fill tumbler with ice, shake well, and serve with straws. 

Fancy Lemonade. 

Use large bar glass. Same ingredients as Plain Lemonade, 
adding one tablespoon of raspberry or strawberry syrup, and 
two or three dashes of port wine. 



HAYWOOD'S MIXOLOGY. 



25 



Sherry Lemonade. 

Use large bar glass. One tablespoon of sugar, juice of half 
a lemon, one wine glass of sherry wine, cracked ice, shake, 
and serve with straws. 

Port Wine Lemonade. 

Make the same way as Sherry Lemonade, using port wine 
instead of sherry. 

Claret Lemonade. 

Make the same way as Sherry Lemonade, using claret in- 
stead of sherry. 

Egg 1 Lemonade. 

Use large bar glass. One tablespoon of sugar, one egg, the 
juice of half a lemon, one wine glass of water, pracked ice, 
shake well, and serve with straws. 

Hot Lemonade. 

Use large bar glass. One tablespoon of sugar, juice of half 
a lemon; fill glass with boiling water, stir, and serve. 

Orgeat Lemonade. 

Use large bar glass. One-half wine glass of orgeat syrup, 
juice of half a lemon, cracked ice, balance with water; shake 
and dress with fruit and berries in season. 

Orangeade. 

Make the same way as Lemonade, using orange instead of 
lemon. 

PUNCHES. 



Rocky Mountain Punch. 

[For 20 Persons.] 

Large punch bowl. Five bottles champagne, one bottle Ja- 
maica rum, one pint maraschino, six lemons squeezed, one- 
half pint carocoa, sugar to taste; mix all together; put a nice 
clear block of ice in bowl, dress with all fruit in season and 
colored rock candy; serve in fancy glasses. You may add a 
bottle of appollinaris. 

Corbett Punch. 

A bottle Cognac brandy, one-half pint peach brandy, one- 



26 



half pint Santa Cruz rum, one jigger benedictine; mix all in 
punch bowl, sugar to taste, large cake of ice; slices of orange, 
lemon, bananas and pineapples; spread some nice grapes 
around edge of bowl; serve in fancy glasses. 

Hot Spiced Rum Punch. 

Large glass one-half full boiling water, one lump sugar, one 
glass Jamaica rum, one squirt claret wine, a little butter, a few 
cloves, a roasted cracker on top; spoon in glass, stir. 

Sullivan Punch. 

Large bowl. Squeeze six lemons, one pound sugar, one 
pint St. Croix rum, one quart black tea, six bottles Muram's 
wine; slice lemons, oranges and pineapple in bowl; serve with 
large cake of ice, fancy glasses. 

Mulled Port Punch. 

[For 12 People.] 

Large punch bowl. Five quarts of port wine, two pounds of 
sugar, a handful of cloves, one grated nutmeg; place in sauce- 
pan on the fire until it comes to a boil, strain and serve with 
sliced orange and lemon. 

Apple Punch. 

Place in punch bowl slices of apples and lemons alternately; 
powder each layer with sifted sugar, pour over the fruit when 
the bowl is half full two bottles of claret wine, let it stand six 
hours in a cool place, then strain, put a piece of ice in and then 
it is ready to serve. 

Milk Punch. 

[For Parties.] 

Large punch bowl. Eight quarts sweet milk, five lemons, 
two pounds sugar (lump) ; rub sugar well over the rinds of 
lemons and put the ingredients on the fire to gently heat; beat 
up the yolks of ten eggs in one pint of milk, stir in the eggs, 
add two quarts of Santa Cruz rum, one quart of whiskey, stir 
well; ice when cold, serve. 

Romaine Punch. 

Large bar glass. Juice of one orange, juice of one lemon, 
a little sugar, four dashes maraschino, four dashes benedictine, 
four dashes chartreuse, one jigger Cognac brandy, one squirt 
Santa Cruz; shake well with cracked ice, dress with fruit in 
season, serve with spoon and straws. 



27 



General Washington's Punch. 

The juice of six lemons in a large bowl, a pound of sugar, a 
pint of Jamaica rum, a pint of brandy, one and one-half pints 
of black tea; add five or six bottles of champagne; mix this 
well; add some sliced oranges and pineapples, one large piece 
of ice, and serve. 

Whiskey Punch. 

Rub the rind of three lemons on seven ounces of sugar; put 
the sugar in a tureen; add one quart of boiling water and the 
juice of the fruit; this syrup is mixed with one pint or more of 
old Irish whiskey. 

All Right Punch 

A half an ounce of tea is infused in one pint of boiling 
water; pour the tea through a hair-sieve upon one pound of 
sugar ;, squeeze the juice of five or six lemons, and mix all 
with three quarts of very good Bordeaux; heat without boil- 
ing, and serve in glasses. An elegant punch for sleighing 
parties. 

Strawberry Punch 

Two quarts of fine, ripe strawberries are mashed in a stone 
pot; add one bottle of Santa Cruz rum; tie it closely, and let it 
stand three days; stir once a day; strain and squeeze through 
canton flannel; now put one pound of granulated sugar in a 
bowl; press the juice of two lemons thereon; pour the rum 
over it, and add finally three quarts of boiling water; cover the 
bowl well, and do not serve before the punch is perfectly cold. 

Cuban Punch 

Pare off the peel of four blood oranges very thin; pour over 
it a glass of white wine; let soak for half a day in a well-cov- 
ered tureen; strain the wine into a bowl; add two bottles of 
good Bordeaux, two bottles of Rhine or Moselle wine, and 
two bottles of champagne; sweeten to taste; mix all well, and 
serve in glasses. 

Punch For a Cold Day. 

A bottle of white wine, as much water, and four ounces of 
sugar are heated to the boiling ooint; the yolks of six eggs 
beaten into a thick foam, mixed with two wineglassfuls of 
arrack; serve in glass mugs. 

United States Punch 

In one and a fourth quarts of hot, strong tea dissolve one 



28 



HAYWOOD'S MIXOLOGY. 



pound of sugar; add the juice of six lemons, one pint of ar- 
rack, and one pint of port wine, one pint of good whiskey, 
heat up and serve. 

Delaware Punch. 

Rub lightly the peel of an orange on three-fourths pound of 
sugar; squeeze the juice of two oranges on it; pour one quart 
of boiling water over it; add a small pint of good old arrack, 
and a bottle of old Bordeaux — hot, but not boiling; mix all 
well, and serve. 

Fruit Punch. 

Rub the peel of three oranges on sugar; place the sugar in 
a pot; add the juice of six oranges and two lemons, one pound 
of lump sugar, one bottle of white wine, one quart of water; 
let all boil ; pour it into a bowl, and add two bottles of white 
wine, and one and a half pints of arrack or rum. 

Gen. Miles Punch. 

In a small bowl put the thinly peeled and cut rind of half a 
lemon, and two and a half ounces of granulated sugar; add 
one-fourth quart of boiling water; let it stand for a quarter of 
an hour; add a bottle of champagne, and a gill of the best ar- 
rack; mix the fluids well and place the bowl on ice one or two 
hours. 

Schley Punch. 

A bottle of claret, a bottle of Rhine wine, and a bottle of 
port wine are heated with two pounds of sugar, until the sugar 
is dissolved; do not let it boil; meanwhile squeeze the juice of 
four lemons into a tureen, add half a bottle of fine arrack and 
the sweet mixture; stir well and serve. 

Devil Punch. 

Place on the stove a large enameled pot, in which, before, 
water had been boiling; lay on it two flat iron bars, and place 
on these two pounds of lump sugar; pour over the sugar a 
bottle of old Jamaica rum, and light it carefully with a burn- 
ing paper, to let the melting sugar flow into the pot; when the 
flame goes out by itself, add three bottles of white wine, and 
one quart of black tea, the juice of one lemon and of one 
orange. 

Fitzsimmons Punch. 

Rub on three pounds of lump sugar the rind of one orange 
and one lemon; squeeze the juice of four lemons on the sugar; 



HAYWOOD'S MIXOLOGY. 



29 



boil in one and a half quarts of water until it becomes clear; 
add half a bottle of arrack, one bottle of Rhine wine, and one 
bottle of claret, and let the punch simmer for a while without 
letting it boil; then serve. 

Home-Made Punch.. 

Dissolve four pounds of sugar in four quarts of hot water; 
heat this with four quarts of arrack, the juice of eight lemons, 
and a small piece of vanilla, cut in pieces, in an enameled pot 
to the boiling point; as soon as this is reached add three quarts 
of milk or cream, while constantly stirring. Take the vessel 
from the fire, tie a cloth over it, let it stand for two hours; 
filter, bottle, and keep it for future use, as it may be preserved 
for a very long time. 

Judy Punch. 

Rub,the rind of three lemons on one pound of lump sugar; 
squeeze the juice of the fruit on it; add one quart of water and 
two bottles of Rhine wine; heat slowly to the boiling point; 
filter through canton flannel, and serve it hot. 

Rhine Wine Family Punch. 

Three dozen lemons are very thinly peeled; the rind is put in 
an enameled pot, three pounds of sugar added, and all is 
stirred for about half an hour; add five quarts of boiling water; 
stir until the sugar is dissolved; add to each three quarts one 
pint of the best Jamaica rum and one pint of brandy; bottle the 
punch, keep it in the cellar, and use it after the expiration of 
some weeks. 

Whiskey Punch 

Use large bar glass. Juice of half a lemon, one wine glass 
of whiskey, one-quarter wine glass of Jamaica, one tablespoon 
of sugar, one-half wine glass of water, slice of orange; fill 
tumbler with cracked ice, shake well, dress top with orange, 
pineapple slice, and berries in season ; serve with straws. 

Brandy Punch 

Make the same way as Whiskey Punch, using one wine 
glass of brandy instead of whiskey. 

Gin Punch 

Make the same way as Whiskey Punch, using one wine glass 
of gin instead of whiskey, and adding one tablespoon of rasp- 
berry syrup. 



30 



HAYWOOD'S MIXOLOGY. 



Hot Scotch Punch. 

Use small bar glass. One-half wine glass of genuine Scotch 
whiskey; fill up with boiling water, add sugar to taste and 
some thin, yellow shavings of lemon peel; stir, and serve. 

Irish Whiskey Punch.— No. 1. 

Use large bar glass. Add sugar to taste, slice of lemon, 
pour on boiling water, and then add one wine glass of genuine 
Irish whiskey. 

N. B. — This extracts the lemon flavor better than pouring 
the whiskey cold on the lemon. 

Irish Whiskey Punch. — No. 2. 

Use small bar glass. Sugar to taste, slice of lemon and a 
slice of thin yellow shavings of lemon, whiskey to taste, add 
boiling water. 

The making of Whiskey Punch is a fine art, and like poets a 
"punch-maker" is born, and cannot be made. 

Hot Brandy Punch. 

Use large bar glass. One wine glass of brandy, one-half 
wine glass of Jamaica rum, one tablespoon of sugar, one-half 
lemon sliced; fill glass with boiling water, stir, and grate nut- 
meg on top. 

Port Wine Punch. 

Use large bar glass. Two dashes of lemon juice, one tea- 
spoon of sugar, two slices of orange, one-half tablespoon of 
raspberry syrup; half fill tumbler with cracked ice, pour in two 
wine glasses of port wine, shake and ornament with berries; 
serve with straws. 

Sherry Punch. 

Make in same way as Port Wine Punch, adding two wine 
glasses of sherry instead of port. 

Claret Punch. 

Make in same way as Port Wine Punch, adding two wine 
glasses of claret instead of port. 

Sauterne Punch. 

Make in same way as Port Wine Punch, adding two wine 
glasses of sauterne instead of port. 



HAYWOOD'S MIXOLOGY. 



3i 



Champagne Punch. 

[For 2 Persons.] 

Use one quart bottle of wine, one orange in small slices, 
one-quarter pound sugar, two tablespoons of lemon juice, one 
wine glass of oregat syrup, stir, ice well, and serve; ornament 
each glass with pineapple and berries. 

Milk Punch. 

Use large bar glass. One tablespoon of sugar, one-half 
wine glass rum (St. Croix), one wine glass of brandy, one-half 
tumbler of cracked ice, shake well, and grate nutmeg on top; 
strain in fresh glass and serve. 

Hot Milk Punch. 

Use large bar glass and use same ingredients as Milk Punch, 
only using boiling milk instead of ice. 

Ale Punch. 

One quart of fresh ale, one wine glass sauterne, one of 
brandy, juice of one lemon, shred of yellow peel of lemon, 
toasted cracker on top, grate nutmeg and serve. 

Glasgow Punch. 

Juice of two lemons, dissolve therein two tablespoons of 
sugar, add old Jamaica rum to taste, cut a lime in two, and 
strain and serve. 

Roman Punch. 

Use large bar glass. One tablespoon of sugar, one-half 
wine glass of raspberry syrup, one wine glass of Jamaica rum, 
juice of one-half lemon; one tablespoon of curacoa, one-half 
wine glass of brandy; fill with cracked ice, shake well, and 
dress with berries ; serve with straws. 

Cocoanut Punch. 

[For 2 Persons.] 

Get two or more cocoanuts, split them and put the milk in a 
bowl, add ice, juice of one lime, two tablespoons of moist 
sugar, and some old St. Croix or Jamaica rum to taste; serve 
in cocoanut shells. 

Mississippi Punch. 

Use large bar glass. One-half wine glass of Bourbon whis- 
key, one-half glass of Cognac brandy, one-half wine glass Ja- 
maica rum, one wine glass water, one-half tablespoon of rasp- 



32 



HAYWOOD'S MIXOLOGY. 



berry syrup, one tablespoon of white sugar, juice of one-half 
lemon; fill tumbler with ice, shake, dress with fruit and serve 
with straws. 

Philadelphia Fish House Punch — Original Recipe 

Use large bar glass. One tablespoon of sugar, one-half 
pony glass of peach brandy, one-half pony glass Cognac 
brandy, one-half pony glass Jamaica rum, one-half wine glass 
water, half a lemon; fill with cracked ice, shake well and serve. 

Imperial Punch. 

[For Party.] 

One bottle of claret, one bottle of soda, five tablespoons of 
sugar, one-quarter grated nutmeg, one-half pony mareschino 
(liquor), ice, few slices of nutmeg, two or three bay leaves; 
put into pitcher, mix well, and serve in small bar glasses. 

St Charles Punch . 

Use large bar glass. One tablespoon of sugar, one wine 
glass of port wine, one-half wine glass of brandy, few dashes 
of lemon; fill up with cracked ice, ornament with fruit, and 
serve with a straw. 

Army and Navy Punch. 

[For Party of 20.] 

Use four bottles of champagne, well iced, one bottle of Cog- 
nac, six oranges and one pineapple; slice the fruit and pour 
over them in a bowl, the Cognac, let them steep for two or 
three hours in a cool place, add the champagne and serve with 
ladle in champagne glasses. 

National Guard Punch 

One tablespoon of sugar, juice of half a lemon, one-half 
wine glass of California (or Cognac) brandy, one wine glass 
of catawba wine, one-half pony glass raspberry syrup; fill with 
ice, mix, and serve with straws. 

Manila Punch. 

Use large bar glass. One tablespoon of sugar, two table- 
spoons of vanilla extract, one wine glass brandy, dashes of 
lemon and raspberry juice; fill with cracked ice and serve with 
straws. 

St. Croix Hum Punch. 

Use large bar glass. One taolespoon of sugar, juice of one- 
half lemon, one wine glass St. Croix rum, one-half wine glass 



HAYWOOD'S MIXOLOGY. 



33 



Jamaica rum, one teaspoon raspberry syrup; fill with ice, 
shake, ornament with berries, and serve with straws. 

Medford Rum Punch. 

Use large bar glass. One tablespoon of sugar, one teaspoon 
of Jamaica rum, two dashes of ler^on juice, one and a half wine 
glasses of Medford rum; fill with ice, shake, dress with orange, 
lemon, and serve with straws. 

Hot Arrac Punch. 

Use large bar glass. Tablespoon of sugar, one-half pony 
glass of St. Croix rum, one-half juice of lemon, one wine glass 
of arrack; fill with boiling water, stir, and grate nutmeg on 
top. 

Sampson Punch 

Use large bar glass. One lump of sugar, one-half pony 
brandy (Cognac), one-half pony curacoa, one-half a lemon, 
cracked ice; fill up with champagne, stir, ornament with ber- 
ries, and serve with straws. 

Spread Eagle Punch. 

Use punch-bowl. Put in and blend, one bottle fine Scotch 
whiskey and one bottle of Monongahela, peel of two lemons, 
sugar and boiling water to suit taste. 

Cider Punch. 

[For Party.] 

Pare a lemon very fine, and on it pour half a bottle of 
sherry, add four ounces of sugar, juice of one lemon, grated 
nutmeg and quart bottle of cider; put it in punch bowl with a 
slab of ice; add just before serving four wine glasses of 
brandy, and few cucumber slices. 

Egg" Milk Punch 

Use large bar glass. One egg, one tablespoon of sugar, one 
wine glass of brandy, one-half wine glass St. Croix rum; fill 
one-half glass with ice, the balance with milk, shake well, 
strain, and grate nutmeg on top. 

Curacoa Punch. 

Use large bar glass. One-half tablespoon of sugar, one- 
quarter wine glass of Jamaica rum, one-half pony glass of 
curacoa, juice of half lemon; fill tumbler one-half full of ice, 
stir, ornament with fruit, and serve with straws. 



34 



HAYWOOD'S MIXOLOGY. 



Absinthe Punch. 

Use large bar glass. One tablespoon of sugar, one wine 
glass of absinthe, juice of one-half lemon, one-half wine glass 
of Cognac, one tablespoon of oregat syrup; fill with ice, stir, 
ornament with berries, and serve with straws. 

SANGAREES. 



Brandy Sangaree. 

Use small bar glass. One teaspoon of sugar, one-half wine 
glass of water, one-half wine glass brandy, one lump ice; stir 
well and serve. 

Sherry Sangaree. 

Use small bar glass. One teaspoon of sugar, one-half wine 
glass of water, one teaspoon vanilla syrup, one and a half wine 
glasses sherry, one lump ice; stir, grate nutmeg, and serve. 

Port Wine Sangaree. 

Make the same way as Sherry Sangaree, using one and a 
half wine glasses of port instead of sherry. 

Gin Sangaree. 

Make the same way as Sherr^ Sangaree, using one wine 
glass of gin instead of sherry, omitting the nutmeg, dash or 
two of curacoa on top. 

Porter Sangaree, or Porteree. 

Use large bar glass. One teaspoon of sugar, two or three 
lumps of ice, one-half bottle of porter; grate nutmeg on top 
and serve. 

Ale Sangaree. 

Make the same wav as Porter Sangaree, using one-half bot- 
tle of ale instead of porter. 

SMASHES. 



Brandy Smash. 

Use large bar glass. One teaspoon of sugar, three sprigs of 
mint, one teaspoon of water; prers well together to extract the 
flavor, add one wine glass of brandy, cracked ice, shake well, 
strain, dress with mint and small piece of pineapple, and serve. 



HAYWOOD'S MIXOLOGY. 



35 



Whiskey Smash.. 

Make the same wav as Brandy Smash, using whiskey instead 
of brandy. 

Gin Smash. 

Make the same way as Brandy Smash, using gin instead of 
brandy. 

Rum Smash. 

Make the same way as Brandy Smash, using rum instead of 
brandy. You can use Jamaica, Santa Cruz or St. Croix rums. 

SOURS. 



Whiskey Sour. 

Use large bar glass. One-half tablespoon of sugar, juice of 
one-half lemon, one wine glass of whiskey, one-half wine glass 
water; fill glass with ice, stir well, strain into fancy glass, and 
serve. 

Gin Sour. 

Make the same way as Whiskey Sour, using gin instead of 
whiskey. 

Brandy Sour. 

Make the same way as Whiskey Sour, using brandy instead 
of whiskey. 

St. Croix Rum Sour. 

Make the same way as Whiskey Sour, using St. Croix rum 
instead of whiskey. 

My Own Sour. 

Goblet. Squeeze in juice of one lime, a little sugar, a squirt 
of seltzer (Krause's) ; stir well; one-half glass apple brandy, 
one-half glass peach brandy, a dash curacoa; stir well, strain 
into fancy glass, serve with slice of lemon on top of the edge 
of glass. 

Southern Whiskey Sour. 

Goblet with juice of lemon, a little sugar, a squirt of seltzer; 
mix this ; some lumps of ice, a drink of whiskey (rye or Bour- 
bon;) stir, strain, with claret floated on top for effect 



36 



HAYWOOD'S MIXOLOGY. 



Schley Sour. 

Large glass one-half full cracked ice, one-half lemon 
squeezed, a little sugar, a little seltzer; mix this; a drink of 
whiskey, a little benedictine; stir well, strain, serve with slice 
of orange. 

TODDIES. 



Apple Toddy. 

Use small bar glass. One tablespoon of sugar, dissolve it 
in a little hot water, one glass of apple-jack, one-half baked 
apple; fill up with hot water, grate nutmeg, and serve. 

Whiskey Toddy. 

LTse small bar glass. One teaspoon of sugar dissolved in 
cold water, lump of ice, one wine glass of whiskey; stir and 
serve. 

Gin Toddy. 

Make the same way as Whiskey Toddy, using gin instead of 
whiskey. 

Brandy Toddy. 

Make the same way as Whiskey Toddy, using brandy in- 
stead of whiskey. 

Long Toddy. 

Medium sized glass. One lump sugar, dissolve with water, 
two lumps of ice, a good drink of whiskey, a slice of pineapple, 
small bar spoon; stir, serve. 

Short Toddy. 

Make same way only use smaller glass. 

Brandy Champerelle. 

Sherry glass. One-third brandy, one-third bitters, one-third 
curacoa (green) ; keep liquors separate. 

Absinthe. — French Style. 

Fill wine glass full of absinthe, place inside of larger glass, 
pour water, drop at a time of glass until three-fourths full, 
then withdraw your wine glass. In all first-class bars they 
use an absinthe percolater. 



HAYWOOD'S MIXOLOGY. 



37 



Kentucky Toddy. 

Short, thick glass. One lump sugar, dissolve with water, 
two lumps ice, a good drink of Bourbon, slice of pineapple, 
small bar spoon. Customer will do the rest. 

Milk Toddy. 

Goblet with a few lumps of cracked ice, a spoonful sugar, a 
good drink whiskey; fill glass very nearly full of milk; stir un- 
til it gets frothy, withdraw ice, nutmeg on top, serve. 

Admiral Dewey. 

Large bar glass. The juice of one orange, three squirts of 
syrup, one-half glass of ice, two squirts of chartreuse, one jig- 
ger of Cognac, one squirt of Santa Cruz, one-half jigger bene- 
dictine, one squirt orange bitters; shake well, strain into tail, 
thin glass, dress with a little fruit and serve. 



38 



HAYWOOD'S MIXOLOGY. 



MIXOLOGICAL RESEARCH. 



ABSINTHE. — A French liquer composed of vermouth, 
wormwood and alcohol. It is excellent as a nervine, but used 
to excess is likely to produce epileptic fits. Swiss absinthe is 
the best. 

ANISETTE — Is a cordial flavored with anise seed. 

ARRACK. — Properly a liquor distilled from the juice of 
the cocoanut tree, procured by incision, but more commonly 
a spirit distilled from rice or sugar, fermented with the juice 
of the cocoanut. 

BASS ALE. — Should be kept in a cool place lying down, 
stand up in a moderate temperature the amount required for 
use ten days ahead. Use great care in opening and it will pour 
out brilliant. 

BURGUNDY.— One of the best of French red wines, is 
produced in a province of this name, the soil of which is said 
to be impregnated with iron, imparting its tonic properties to 
the vintage, which is undoubtedly correct. This wine is great- 
ly used by invalids. 

CAPILLAIRE. — Originally a kind of syrup extracted from 
maiden-hare, but now any simple syrup sweetened with orange 
flower water. 

CHARTREUSE.— This famous liquer derives its name 
from the monastery where it is distilled, in the department of 
Isere, France, situated on an elevation of 4,000 feet above the 
level of the sea. 

COGNAC BRANDIES.— True cognac is a French brandy 
distilled from wine produced in the two districts of Charente. 
The principal houses engaged in shipping it being located in 
the small city of Cognac, from which the liquor derives its 
name. The average vintage per year shows the distillation or 
19,000,000 gallons of brandy, a large portion of which remains 
in the hands of the farmers, by whom it is produced, until the 
wants of the shipping merchant requires its purchase. As an 
aid to digestion and a restorative, it is invaluable. 



HAYWOOD'S MIXOLOGY. 39 



GRAPE WINE. — Pick over carefully, thoroughly ripe 
grapes free from stems and blemishes, press out the juice; to I 
quart of juice add i quart of water; (soft, boiled water is best,) 
add i-} pounds sugar. After it is done fermenting, bung up 
tight. It will be ready to draw off in 3 months or sooner, but 
will be far better wine in a year, if left unmolested until then. 

MULLED WINE.— Use a punch bowl. Two and a half 
pints good sherry wine, two pints hot water, one-quarter 
pound of sugar, whites of twelve eggs. Dissolve the sugar in 
the water, add the wine, and let the mixture come nearly to the 
boil. Meantime beat up the whites of the eggs to a froth, pour 
them into the hot mixture, stirring rapidly, and add a little 
nutmeg. The vessel in which the wine is boiled must be thor- 
oughly clean. 

MULLED WINE WITH EGGS.— Use a punch bowl. 
Nine fresh eggs, four tablespoonfuls of powdered white sugar, 
one quart either of port, claret or red burgundy wine, grated 
nutmeg to taste, one pint of water. Beat up the whites and the 
yolks of the eggs separately, the sugar with the yolks. Pour 
into a delicately clean skillet the wine and half a pint of water, 
set this on the fire. Mix the whites and yolks of the eggs in 
the bowl with the balance of the water and beat them together 
thoroughly. When the wine boils, pour it on the mixture in 
the bowl, add the nutmeg, and stir it rapidly. Be careful not 
to pour the mixture into the wine, or the eggs will curdle. 
Some persons may prefer more sugar, and the addition of a 
little allspice, but that is a matter of taste. 

MULLED WINE WITHOUT EGGS.— General rule for 
making. To every pint of wine allow one small tumblerful of 
water, sugar and spice to taste. In making preparations like 
the above, it is very difficult to give the exact proportions of 
ingredients like sugar and spice, as what quantity might suit 
one person would be to another quite distasteful. Boil the 
spice in the water until the flavor is extracted, then add the 
wine and sugar, and bring the whole to the boiling point, then 
serve with strips of crisp, dry toast, or with biscuits. The 
spices usually used for mulled wine are cloves, grated nutmeg, 
and cinnamon. Any kind of wine may be mulled, but port or 
claret are those usually selected for the purpose; and the latter 
requires a large portion of sugar. The vessel that the wine is 
boiled in must be delicately clean. 

CRIMEAN CUP, A LA MARMORA.— For a party of fif- 
teen. Recipe by Soyer. — Take one pint of syrup of orgeat, 
one-half pint of Cognac brandy, one-quarter pint of maras- 



4 o 



HAYWOOD'S MIXOLOGY. 



chino, one-quarter pint of Jamaica rum, one bottle of cham- 
pagne, one bottle of soda water, three ounces of sugar, two 
lemons. Peel the lemons very thin, and place the rind in a 
bowl with the sugar; macerate well for a few minutes to ex- 
tract the flavor of the lemon peel; add the juice of the lemons 
and the soda water, stirring well until the sugar is dissolved; 
pour in the orgeat, and whisk well to whiten the composition. 
Then add the brandy, rum and maraschino, strain into a punch 
bowl; and just before serving, add the champagne, stirring 
well to render the cup creamy and mellow. 

CRIMEAN CUP, A LA WYNDHAM.— For a party of 
five. One bottle of champagne, two bottles of soda water, one 
large wine glass of maraschino, one-half large wine glass of 
Cognac, one-half large wine glass of curacoa, one tablespoon- 
ful of crushed sugar. Macerate the thinly peeled rind of half 
an orange with the sugar; add the maraschino, Cognac, and 
curacoa. Mix thoroughly and add the soda water and cham- 
pagne. The addition of half a pound of pure ice is a great im- 
provement. 

ORANGE BITTERS.— One and a half pounds freshly 
dried orange peel, one and a half oz. coriander seeds, one and 
a half drachm carraway seeds, one and a half drachm carda- 
mon seeds, six pints rectified spirits (60 O. P.,) three oz. 
burned sugar, seven pints syrup. Water sufficient to make up 
two gallons. Steep the seeds and peel in the spirit for fourteen 
or twenty days, when it must be drained off and replaced by 
water; which after two days drain off and replace by a second 
quantity of water. Let the three tinctures thus obtained be 
mixed together, and first the coloring and then the syrup be 
added. This, if allowed to remain a short time undisturbed 
will become bright: or if wanted for immediate use, may be 
filtered through fine linen. 

"PICK-ME-UP" BITTERS.— One oz. angostura bark, 
one oz. orange peel, one oz. lemon peel, one oz. chireta, one- 
half oz. chamomile flowers, one-quarter oz. cinnamon bark, 
one-quarter oz. cardamon seeds, one-quarter oz. carraway 
seed; mix well. 

BISHOPSTEAD.— The peel of one dozen bitter oranges 
infused in one quart of Santa Cruz or Jamaica rum placed in a 
well-covered tureen; let stand for one day then strain and bot- 
tle off; cork well. Use small glass of this mixture to a bottle 
of any kind of red or white wine; sugar to liking. 

BENEDICTINE (Cordial) is composed of plants and 
herbs gathered on the shores of Normandy, which contain 



41 



great medicinal properties. Only the best Cognac brandy is 
used for infusion. A great after-dinner tipple. 

SCOTCH WHISKEY.— This liquor seems to have been 
born of the necessities inherent to the humidity and fogs of the 
highland summer and the cold blasts of the winter, and so well 
is it adapted to the requirements of the climate that the hardy 
race who inhabit these latitudes use it freely and thrive under 
its influence. The finest is made from pure barley malt, and 
when well matured in wood is a very fine liquor. 

SELTZER WATER. — Properly is a mineral water from 
Seltzer, Germany, and contains a large per cent, of free car- 
bonic acid gas. 

SHERBET. — A drink composed of water, lemon juice and 
sugar, and sometimes has perfumed cakes dissolved in it with 
an infusipn of a few drops of rose water or other ingredients 
to give it an agreeable taste. 

SHERRIES. — Spanish wines whose popularity extend back 
nearly 400 years. They come to us from the west coast of 
Spain and derive their name from the old Moorish town of 
Xeras, in the province of Andalusia. Vast establishments in 
this town contain immense quantities awaiting age and de- 
velopment, the result of which can scarcely be foretold, one 
package developing into a dry and nutty wine, while another 
develops into a richer one. W T hen of a sufficient age to bottle, 
it rapidly improves. 

SLING. — A drink properly consisting of equal parts of rum 
or spirits and water sweetened. 

SWEET FLAG — Or Calamus, the root of a sort of reed. It 
is a knotty root, reddish without and white within, filled with a 
spongy substance, and has an aromatic smell. 

TODDY — Is a mixture of spirits and sweetened water, with 
such other additions as may suit the taste. 

VICHY. — A mineral water found in France, on the banks 
of the Allien. 

WHISKIES. — Hand-made sour mash whiskey is the best, 
as the process of fermentation is very slow and the product 
of fusel oil is less. Sweet mash whiskey always contains much 
of this poisonous principle on account of the rapid fermenta- 
tion. The object of manufacturing sweet mash is to obtain the 
largest product of whiskey without regard to quality. 



4 2 



HAYWOOD'S MIXOLOGY. 



MARASCHINO DI ZARA (Cordial.)— A distillation of a 
specie of berry or cherry known as mahaleb, which is prepared 
in Italy. It is put up in straw-covered bottles and exported to 
this country. There are a few imitations. 

KIRSHWASSER (Cordial.)— A distilled liquor resultant 
from fermentation of little black cherries. 

ORPORTO — A Portugese wine highly recommended by 
physicians when it is possible to obtain it in its purity; com- 
monly known as port wine. 

ORGEAT (Cordial.) — Extract barley and sweet almonds. 

APPLE WATER. — The same for any of the fruits, viz.: 
Pears, peaches, plums, French prunes, figs, raisins, rhubarb, 
etc. — Boil a large, juicy apple, (pared, cored and cut into 
pieces) in a pint of water in a close-covered saucepan, until the 
apple is stewed into a pulp. Strain the liquor, pressing all the 
juice from the pulp. Sweeten to taste. Sometimes these fruit- 
waters are made with rice or barley water. To be drank cold. 

BARLEY WATER.— Add to a pint of boiling water half a 
tablespoonful (half an ounce) of barley, rubbed smooth, with 
two tablespoonfuls of cold water; add also a pinch of salt and 
a tablespoonful of sugar. Let it boil five minutes. It is to be 
drank cold. The simple barley water has not an unpleasant 
taste, and is often prepared without additional flavor. Yet the 
rind of a lemon, or lump sugar rubbed over it, to extract the 
oil, can be added as flavoring, or a lemonade may be made of 
barley water. Barley water may be used temporarily instead 
of milk. 

BEEF TEA. — Use a hot water glass. One-quarter tea- 
spoonful of the best beef extract; fill the glass with hot water; 
stir up well with a spoon, place pepper, salt and celery salt 
handy, and if the customer should require it, put in a small 
pony of sherry wine or brandy. 

CALIFORNIA WINES.— The demand for these exceeds 
the supply, thus making the old and matured wines very scarce. 
California produces 22,000,000 gallons yearly. 

CURACOA. — A liquor or cordial flavored with orange 
peel, cinnamon and mace. It derives its name from the is- 
lands of Curacoa, where it is best made. 

DUBLIN STOUT.— Essentially the same as ale, with the 
exception of having malt browned, and being usually heavier 
in body. 



43 



FLIP — Is a mixed liquor consisting of beer and spirits 
sweetened, and warmed by a hot iron. 

RUM. — A spirit distilled from molasses. The best qualities 
come from the West Indies, and are distilled from the cane di- 
rect. This liquor when old is the most wholesome distillation 
known. No other liquor will induce perspiration so freely. It 
has a great diversity of color and flavor. Exceptionally fine 
lots are only obtained by the exercise of great care and judg- 
ment. 

RUM. (HOT.) — Use small bar glass. Dissolve in hot water 
two lumps of sugar, add one lump of butter, one wine glass of 
iamaica rum; fill with hot water, mix thoroughly, grate a little 
nutmeg over the top and serve. 

SANGAREE — Is wine and water sweetened and spiced. 

SAUTERNE. — White wine produced in a large district 
known as Graves, on the right bank of the Gironde, above 
Bordeaux. A most excellent wine, varying in style from dry 
to rich. The finest is from Chateau Yquem. As a dessert wine 
it is delicious. Treat this wine the same as claret. 

SCOTCH ALE. — Sweeter and not as heavily bodied as the 
English ale, consequently it is more lively, requiring care in 
opening and serving. 

Claret, Rhine wines, sherry, port, etc., require special atten- 
tion. Their temperature should not be too cold; and, when 
poured into glasses, the bottle should be steadily handled, so 
that any sediment that may be in the bottom of the bottle is 
not disturbed. Bottles containing these wines, when laid away 
should be placed on their sides to keep the corks moist. 

Whiskey is usually kept directly on ice, but brandy and other 
liquors require only a moderate temperature. Fine old Cog- 
nac loses its "velvet" when chilled. 

The refreshing qualities and flavor of Lager Beer depend 
very largely on the manner of keeping and handling. Casks 
or kegs containing it should be kept at a temperature of about 
40 degrees. Lager is always in its best condition when it 
comes from the brewer's ice house. 

When beer is carted through the streets on a hot summer's 
day, its temperature rises very rapidly, and it must again be 
cooled to bring it to a proper condition for use. 

The old style of drawing beer was by the faucet and bung 
vent. The objection to this was the escape of the carbonic 
acid gas whenever the vent was opened, or beer drawn through 
the faucet. The modern air pressure, which has come into al- 
most general use, obviates this fault, and when properly ap- 



44 



plied, the last glass drawn will be as good as the first, even if it 
is several days old. 

The principle of air pressure pumps is that the air pressure 
lies directly on top of the beer, and prevents the carbonic acid 
gas from leaving it. Whenever a glass is drawn the air fills the 
space left, and prevents the gas from taking its place, making 
the last glass contain the same amount of carbonic acid gas as 
the first, and drawn under the same pressure. 

Too great an amount of air pressure should be avoided be- 
cause the air would be driven too forcibly through the tap, and 
fill the glass with more froth and less beer than a thirsty 
drinker would care to pay for. 

The air in the cylinder should be drawn from a pure source 
by means of a tube, if necessary, leading to the open air. The 
air in a cellar or even a close apartment is rarely pure, and 
would have a decidedly unwholesome effect on the beer. 

Bottled beer should be kept in a cool place or in a refrigera- 
tor, not in contact with the ice. The bottles ought to stand 
upright, so that any sediment will settle to the bottom. It is, 
therefore, not advisable to pour the last dregs of the bottle into 
the glass. 

Syrups are peculiarly attractive to ants, flies and other in- 
sects; they should, therefore, be kept in closely-corked vessels; 
and, when in bottles for use, be kept in a cool place, properly 
corked, a rubber cork being the most convenient, and the bot- 
tles standing upright in water. In this manner the bottles will 
be out of reach of insects of every kind. 

Holland gin has been known to the drinking world for hun- 
dreds of years. It is composed of barley and flavored with 
juniper berries. When made right it is said to be good for 
bladder and kidney trouble. 

Mulled wine is heated, sweetened and spiced to suit taste. 

Nectar, of the gods, a seductive sweet drink. 

COLONEL NEGUS.— One-half of a lemon rind, one-half 
pound of sugar, macerate well with a little water; add one pint 
port wine, let stand for one hour, add a little grated nutmeg; 
serve with the addition of one quart of hot water. 



HAYWOOD'S MIXOLOGY. 45 



HINTS TO MIXOLOGISTS. 



All liquors used in mixed drinks should be measured in a 
jigger, all bottle or shelf goods laid on the side. Ale and por- 
ter should be allowed to settle before it is drawn. Liquors to 
be "handed over the bar should rest in crushed ice. Fruits, 
mints and lemons should be kept cool. 

Fancy drinks are usually ornamented with such fruits as are 
in" season. When a beverage requires to be strained into a 
glass, the fruit is added after straining; but when this is not the 
case, the fruit is introduced into the glass at once. Fruit, of 
course, must not be handled, but picked up with a silver spoon 
or fork. 

In preparing any kind of hot drink, the glass should always 
be first rinsed rapidly with hot water; if this is not done the 
drink cannot be served sufficiently hot to suit a fastidious cus- 
tomer. Besides, the heating of the glass will prevent it from 
breaking when the boiling water is suddenly introduced. 

Ice must be washed clean before being used, and then never 
touched with the hand, but placed in the glass either with an 
ice scoop or tongs. 

In preparing cold drinks, great discrimination should be ob- 
served in the use of ice. As a general rule, shaved ice should 
be used when spirits form the principal ingredient of the drink, 
and no water is employed. When eggs, milk, wine, vermouth, 
seltzer or other mineral waters are used in preparing a drink, 
it is better to use small lumps of ice, and these should always 
be removed from the glass before serving to the customer. 

Sugar does not readily dissolve in spirits; therefore, when 
making any kind of hot drink, put sufficient boiling water in 
the glass to dissolve the sugar, before adding the spirits. 

W r hen making cold mixed drinks it is usually better to dis- 
solve the sugar with a little cold water, before adding the 
spirits. This is not, however, necessary when a quantity of 
shaved ice is used. In making cocktails the use of syrup has 
almost entirely superseded white sugar. 

When drinks are made with eggs, or milk, or both, and hot 
wine or spirits are to be mixed with them, the latter must al- 
ways be poured upon the former gradually, and the mixture 



46 HAYWOOD'S MIXOLOGY. 



stirred briskly during the process; otherwise the eggs and, milk 
will curdle. This is more particularly the ca.se when large 
quantities of such mixtures are to be prepared. Such drinks 
as "English Rum Flip," "Hot Egg Nogg" and "Mulled Wine" 
are sure to be spoiled unless these precautions are observed. 

In preparing milk punch or egg nogg in quantity, the milk 
or eggs should be poured upon the wine or spirits very grad- 
ually, continually beating the mixture in order to mix the in- 
gredients thoroughly. 

When preparing cold punch, the bowl should be placed in a 
tin or metal vessel about the same depth as the height of the 
bowl, the space between the bowl and the vessel being packed 
with ice, and a little rock salt sprinkled over the surface, which 
has the effect of producing a freezing mixture much colder 
than the plain ice. Towels may be pinned around the exterior 
of the vessel, and the exposed surface of the ice trimmed with 
fruit or leaves, giving the whole an attractive appearance. 

In case brandy, whiskey or other liquors are to be drawn 
for use direct from the wood, the cask should be placed upon a 
skid, a substantial stand made expressly for the purpose, and 
kept in a place where the temperature is moderate and uni- 
form. 

Bottles containing liquor should be kept lying down, in or- 
der to keep the corks moist, and prevent the strength being 
lost by evaporation. 

Casks containing ale or porter should be tapped before plac- 
ing them on the skid, and then allowed sufficient time for the 
contents to settle and become clear before using. 

Champagne requires careful treatment. It is not advisable 
to place more at a time on ice than is likely to be used, because 
if removed from the ice and again allowed to get warmer, a 
second icing injures both flavor and strength. 

When champagne has been well iced, it requires a great deal 
of care in handling the bottles; cold renders the glass brittle, 
and less able to withstand the expansive pressure of the con- 
tents. 

Bottles containing champagne, or other brisk wines, must 
be kept lying down; if in an upright position for any length 
of time the corks become dry and the gas is liable to escape. 

During the process of cooling sparkling wines, the bottles 
should not be placed in direct contact with the ice, because 
that portion of the bottle which touches the ice cools more 
rapidly than the remainder, causing unequal contraction and 
consequent tendency to crack. 

When sparkling wines are served in the bottles, they should 
be put in an ice pail and the space between the bottles and pail 



HAYWOOD'S MIXOLOGY. 



47 



filled with ice broken small. When the bottle is entirely sur- 
rounded by ice, the liability of cracking from unequal contrac- 
tion does not exist. 

When champagne is in occasional use, being served by the 
glass or for mixing beverages, it is a good plan to place the 
bottle on a rack, the neck sloping downwards, and insert 
through the cork a corkscrew syphon provided with a cut-off 
or faucet, by the use of which a small portion may be drawn 
off at a time without allowing any escape of the gas. 

Mineral waters contained in syphons should be cooled grad- 
ually and not allowed to stand in contact with the ice. Al- 
though the syphons are constructed of very thick glass, this 
very thickness, while affording complete resistance to the ex- 
pansion of the gas contained, is the more liable to crack from 
unequal contractions, when only one portion of the syphon is 
touching the ice. 

Cordials, bitters and syrups should be cooled gradually, and 
not laid upon ice. A moderate degree of coolness is sufficient 
for these preparations, as they are only used in small portions 
for mixing and flavoring. 



THE HABIT OF DRINKING. 



It is true that the gentlemen of to-day are addicted to the 
habit of drinking, some to excess but the greater number only 
in a moderate degree. The majority of them imbibe with 
friends for sociability's sake, some use liquors as a stimulant, 
and others to drive dull care away. But whatever the reason, 
your customer is particular about two things: first, good liq- 
uor, and second, clean, polite and quick service. No one, no 
matter who he is, cares to partake of his favorite beverage in 
a dark, dreary or untidy place, as such surroundings rob the 
drink of half its pleasure. The glassware must sparkle, dust 
never allowed to accumulate. The bartender should be attired 
in spotless white, from necktie to apron, and feel it his duty to 
make friends to every one. To do this, he must be polite and 
gentlemanly, and yet be reserved, even with his personal 
friends. He should mix all drinks neatly, quickly and in full 
view of his customer, as many patrons like to see how it is 
done themselves. A new beverage is a bartender's pride, and 
its adoption and appreciation his crowning success. Always 
try to please your patrons in all you do, paying particular at- 
tention to meet their individual wishes, remembering the tastes 



4* 



HAYWOOD'S MIXOLOGY. 



of your frequent visitors and politely asking those of whom 
you have had no opportunity of learning. Keep thoroughly 
posted in your business and in this way you will not fail to ac- 
quire popularity and success. 



THE ORIGINAL BAR-TENDER. 



Whence comes the bartender? 

The modern brewer of the cup which cheers and sometimes 
inebriates is a thing of beauty and a joy forever by natural in- 
heritance. The original bartender was the most beautiful boy 
ever born. Jove selected him from all beings of his celestial 
realm to act as his cupbearer. Ganymede took tp his office 
kindly, and from that day his successors have grown in num- 
bers, in power, in beauty and in the potency of the touch with 
which they inspire their beverages. 



THE LITERATURE OF DRINKING. 



The literature of drinking has yet to have justice done it by 
a master hand, but the subject is well worthy of research. 
Whatever author assumes the task he will find his adjectives 
exhausted when he comes to treat upon the glories with which 
the American bartender has surrounded the achievements of 
his art. Had the cocktail, which he alone can brew and to 
which he gave existence, been known to the ancients, Ancaeos 
might have defied prophecy, and the world would not to-day 
have, as an oft-quoted saying, "There's many a slip 'twixt the 
cup and the lip." The legend is a familiar one. After Ancaeos 
had succeeded Typhys as the pilot of the Argonauts, he was 
told by a slave that he would never live to taste the wine of his 
vineyards. When a bottle made from his own grapes was set 
before him, he sent for the serf to laugh at his prognostication. 
The menial, however, made answer, "There's many a slip 
'twixt the cup and the lip." At that moment a messenger 
rushed in and announced that a wild boar was laying waste the 
vineyards of Ancaeos. The latter thereupon hastily set down 
his cup, went out against the boar and was killed in the en- 
counter. If it had been an American cocktail which Ancaeos 



49 



had held in his hand, he would never have thought, no matter 
what danger threatened, of setting it down before draining the 
glass. 



The cocktail, by the way, was the invention of Colonel Car- 
ter, of Culpeper Court House, Va. Many years ago in that 
locality there was a wayside inn named "The Cock and Bot- 
tle," the semblance of an old English tavern, and which bore 
upon its swinging sign a cock and bottle, meaning thereby 
that draught and bottled ale could be had within — the "cock," 
in old vernacular, meaning the tap. He, therefore, who got 
the last and muddy portion of the tap was said to have re- 
ceived the "cocktail." Upon one occasion, when Colonel Car- 
ter was subjected to the indignity of having this muddy bever- 
age put before him, he threw it angrily upon the floor and ex- 
claimed: "Hereafter I will drink cocktails of my own brew- 
ing," and then and there inspired evidently by the spirit of 
Ganymede, he dashed together bitters, sugar, the oil of lemon 
peel and some old Holland gin, and thus and then there was 
the original cocktail concocted. 



THE COCKTAIL. 




HAYWOOD'S MIXOLOGY, 



5i 



INDEX. 



A 

Ambassador Bayard 9 

Admiral Dewey : 37 

Absinthe 38 

Absinthe, French style 36 

Anisette 38 

Arrack 38 

Apple Water 42 

B 

Bottled Sunshine • 9 

Blue Blazer 9 

Burnt Brandy and Peach 9 

Brandy Scaffa 9 

Bishop 9 

Balaklava Nectar 20 

Brandy Champerelle 36 

Bass Ale 38 

Burgundy 38 

Bishopstead 40 

Benedictine 40 

Barley Water 42 

Beef Tea 42 

c 

Cape May Dipsey 14 

Cocktails 16, 17, 18 

Cobblers 18, 19 

Cups 19, 20, 39, 40 

Crustas 20 

Capillaire 38 

Chartreuse 38 

Cognac Brandies 38 

Colonel Negus 44 

D 

Diarrhoea Mixture 14 

Dublin Stout 42 



52 HAYWOOD'S MIXOLOGY. 



E 

Egg Noggs 21 

F 

Frappe de Frost Absinthe 10 

Forest Park 14 

Fixes 21, 22 

Fizzes 22, 23 

Flips ,.. 23, 43 

G 

Grape Wine 39 

H 

Horse's Neck 10 

Hickey's Favorite 10 

Haywood's Pousse Cafe 10 

Hobson's Choice 10 

High Ball 10 

Hot Scotch — Fancy 11 

Haywood's Delight 11 

How to serve Tom and Jerry 13 

Hints to Mixologists 45 

I 

Introductory . 5 

J 

John Collins 9 

Joe's Mixture 15 

Juleps 23, 24 

Jersey Rod and Gun 14 

K 

Knocker 14 

Kirshwasser 42 

L 

Lallah Coolah 11 

Locomotive 11 

Lemonades ...... 24, 25 

M 

Milk and Seltzer 15 

Mulled Wine 39 

Marischino di Zara 42 



HAYWOOD'S MIXOLOGY. 



53 



N 

Nerve Food t.i 

o 

Orange Bitters . . . . . 40 

Orporto 4 2 

Orgeat 4 2 

P 

Pousse Cafe 11 

Pousse T Armour 11 

President McKinley 11 

Punches 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 

Pick-Me-Up Bitters 40 

Plain and Fancy Drinks 9 

Philly 15 

R 

Ready Relief 12 

Rejuvenator 12 

Rickeys 12 

Rosey Posey 12 

Rhine Wine-Seltzer 15 

Rum (hot) 43 

s 

Suggestions to Mixologists 7 

Satinas Pousse Cafe 12 

Soda Nectar 12 

Snowball 12 

San Diego 13 

Sunday Star ; 13 

Shandy Gaff 13 

Stone Wall 13 

Sangarees 34, 43 

Smashes 34, 35 

Sours 35, 36 

Scotch Whiskey 41 

Seltzer Water 41 

Sherbet 41 

Sherries 41 

Sling 4I 

Sweet Flag 41 

Sauterne 43 

Scotch Ale 43 



54 



HAYWOOD'S MIXOLOGY. 



T 

Tom Collins 10 

Tom and Jerry 13 

Trinity Chimes 14 

Toddies 36, 37, 41 

The Habit of Drinking 47 

The Original Bar-tender 48 

The Literature of Drinking 48 

The Cocktail / 49 

V 

Vichy 41 

W 

Whiskey Dip 14 

Whiskies 41 

Y 

Young Love's Dream 14 



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than the Lowest, you know. 

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ttlilmington, Del. 

TELEPHONE 



WOODWARD & BRO., 

HARDWARE, CUTLERY, PAINTS, 

OILS, GLASS AND TOOLS, 

Q03 MARKET STREET. 
O02 SHIPLEY STREET. 

Phones 128. Wilmington, Del. 

W. R. EDWARDS, 

MANUFACTURER OF 

FINK CIGARS 

m IA/AQDQ' Registered High-Light 
C U WMnUQ and Amador Cigars. 

EDEN HALL, WEST TENTH ST., 

WILMINGTON, BEL. 

A. L. AINSCOW, 

TELEPHONES 673. 802 MARKET STREET. 

The Iieading OjRLpE ln the City. 

Where everything pertaining to a first-class Restaurant 
can be had with quick service. Families supplied 
with Oysters, Clams and Game in season. 



Francis Kelly & Co., 

(Incorporated.) 

No. 103 Market St., 

Wilmington, Del. 

Orange Grove, Homestead 
and Beaver Valley 

Pure Rye Wbiskies. 

Mail Orders Promptly Filled. 

Springer, 
The Hatter, 

5 W. Fourth St., Wilmington, Del. 

Q LELAND'S ~ ~ 

Always Up-to-Date 

*w onucj. 




WE show more styles of Men's Suits 
at the Popular Prices between 
$7.50 and $12 than any other shop 
in Wilmington _ -x 

Kgit Jickete, 
Stockinette (o&ts. 

•••••••••••• 

The New York Clothing House, 

No. 316 MARKET STREET, 

MAX EPHRAIM, Prop. Strictly One Price. 

Buy You, mCDTQ 

From M. MATT RES. Prices are Right. 

Both Phones. 827 KING STREET, Wilmington, Del. 



STEAM LAUNDRY 

AND CLEAN TOWEL SUPPLY. 

812 Market Street, Wilmington, Del — 

Stores, shops and offices supplied with clean towel 
outfit at very reasonable rates. Laundry work of 
every description done in the most satisfactory man- 
ner. Both Phones 682. 

BRAD WAY & HAMMOND, Props. 



Wm. Lawton, 

No. 611 Market Street, 

Wilmington, Del., 

Z^otel SuLpplies. 
China, Glass and Lamps. 



EE- aOT"W"il]LS, 

DEALER IN 

Butler, Eggs and Cheese, Pure Milk and Cream 

FROM DuPONT'S DAIRY. 
837 KING STREET, Wilming'ton, Del. 



S500 REWARD 

For information leading to the recovery of Mr. Welland Strong, who is 
about the size of a woman and walks with his feet close to the ground. 
He had on a pair of swallow-tailed pants, a cutaway vest and a fur coat 
with tripe collar. On his feet he wore a pair of cork top shoes with pat- 
ent leather bottoms, laced in the back; his whiskers were cut close on 
the inside, and he said he was going to 

W. R. Sewardjonsorial Parlor, 400% King St., to get a first-class shave at Union Shop 



Lteuuis J. Thompson, 

212 W. poufth Street, 

CARPENTER 

Jobbing Promptly Attended to. 



Joshua Conner, 

Saddles, HarnessTmnks, 

AND GOLF GOODS, 

237 Market St., Wilmington, Del, 

Trunks Covered and Repaired to Order. 
HOTEL AND STEAMSHIP SUPPLIES. 

I. Lewis Row, 

Importer and Dealar in 

China, Glassuaafe, Iiamps, Silver* 
lxtatfe and Houseful? nishings, 

413 King St., Wilmington, Del. 

DELflARVIA PHONE 405. 
Wm. T. Mansley. Wm. E. Moore. 

Mansley & Moore, 

Teas, Coffees and Spices 

No. 517 Market Street, 

Opposite City Hall, 
Phone, Delmarvia, 517, WILMINGTON, DEL. 



BflCOfl BROS. 




SIGHS 



Op EVERY DESCRIPTION. 

707 Shipley Street. 

Phone 770. 



Artist in Photography and 
General Portraiture. 

STUDIO, No. 617 HARKET ST. 

Crayon and Miniatures 

Pastel Portraits. on Ivory. 

Both Phones 540. 



ESTABLISHED 1860. 

B, W. BIRNIE & SON, 

Awnings, Wagon Covers and 
Canvas Work in General. 

Phone 254. 118 KING STREET, Wil., Del. 



Sail Makers, 



cs:^s. el dtjbzs: 



Hatter, 

2 East Third Street, Wilmington, Del. 

When in the vicinity of the P. , W. & B. Station stop at 

H. B. Knotty Light Luocb Cafe, 

209 E. Front St, for Good Cup of Coffee. 
JASON D. SLEEKER & CO., 

Pawnbrokers, 

Second and French Sts., Wilmington, Del. 

For Up-to-date Hats and Furnishings .... 

Goi^MEARNS', 

713 Market Street, Wilmington, Del. 

M. SEUTTER, 

Steam Pretzel Bakery, 

No. 829 KIRKWOOD STREET. 



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